In learning to cook Vietnamese cuisine, I would ask mum how much of an ingredient to use and the answer would often be a bit of this or that, then taste it and add this or that to adjust it. None of this, 1cup of that with 2 tablespoons of this. So over the years, I've learnt to make up the sauce as I go too. Only today did I measure it out so I could write up the recipe for it! So if you prefer to follow a recipe to start off with, here it is ...
How to make it
2. Add the garlic, lime and sambal olek, making sure you scoop up the vinegary liquid in the jar with it too.
3. Taste it and adjust the balance and intensity of flavours as needed.
4. Store it in a jar in the fridge ready to use. It generally lasts in there for at least a month or even more, so doing a big batch is super handy.
Beware, the garlic breath hangs around the next day too!